Bara

Name: Bara
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Surinamese
Ingredients: 400g yellow split peas, soaked four hours; 2 cloves garlic, minced; 1 tsp cumin powder; 1 tsp turmeric; 1 Madame Jeanette pepper, minced; 1 small onion, grated; Salt to taste; Vegetable oil for deep frying

Bara (BAH-rah)

Fried Split Pea Fritters

⏱ Prep Time 45 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 284 kcal

Crispy golden fritters made from ground split peas spiced with cumin and garlic, a beloved Hindustani-Surinamese snack often paired with chutney.

Nutrition & Info

Protein 12.0g

Carbs 32.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

food processor deep fryer or heavy pot slotted spoon

Presentation Guide

Vessel: plate lined with paper

Garnishes: chutney, pepper sauce

Accompaniments: tamarind chutney, cucumber raita

Ingredients

400g yellow split peas, soaked four hours
2 cloves garlic, minced
1 tsp cumin powder
1 tsp turmeric
1 Madame Jeanette pepper, minced
1 small onion, grated
Salt to taste
Vegetable oil for deep frying

Instructions

1
Drain soaked split peas and grind in a food processor until a thick, slightly coarse paste forms. Do not over-process.
2
Mix in garlic, cumin, turmeric, pepper, onion, and salt. The batter should be thick enough to hold its shape on a spoon.
3
Heat oil to 175C. Drop spoonfuls of batter into the hot oil and flatten slightly with the back of the spoon.
4
Fry until deep golden brown and crispy on both sides, about three minutes per side. Drain on paper towels.

💡

Did You Know?

Bara is the Surinamese cousin of the Indian vada, transformed over generations by Hindustani immigrants into a distinctly Surinamese snack.

Chef's Notes

Equipment Tips

food processor
deep fryer or heavy pot
slotted spoon

Garnishing

chutney, pepper sauce

Accompaniments

tamarind chutney, cucumber raita

The Story Behind Bara

Bara arrived in Suriname with Hindustani contract workers from British India in the 1870s. Based on the split pea fritters common across the Indian subcontinent, bara was adapted to use local peppers and seasonings. It became a cross-cultural favorite, eaten by all communities and sold at markets throughout the country. Today bara is an essential component of the Surinamese roti meal and a popular standalone street snack.

🕐 Traditionally enjoyed snack, breakfast, or with roti meals 📜 Origins: Hindustani-Surinamese, 19th century

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